North Carolina Farm Fresh

Over the past several decades, North Carolina has continued to diversify its strong agricultural economy, transitioning from a reliance on its traditional, tobacco-based system to a more varied economic structure in which farmers rely more and more on specialty crops and other non-traditional products—including locally-grown fruits, vegetables, Christmas trees, ornamental plants, flowers, and herbs—while also marketing these products directly to consumers.

North Carolina Farm Fresh: Spring Harvest highlights that transition and the Tar Heel state’s prolific direct-to-consumer farm marketing systems, including the role of farmer’s markets, community-supported agriculture, and agritourism in determining where goodness truly grows in North Carolina this spring.

For this half-hour special, UNC-TV's Rick Sullivan traveled the length of the state to spotlight five different methods North Carolina farmers are using to market their goods directly to consumers. “I’ve spent a year covering the state with visits to interesting locations and meeting a lot of pretty impressive folks who are finding new ways to earn their living from the soil," says Sullivan. "Now, more than ever, I’m thoughtfully considering every food product I bring home to my kitchen.”

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f